Garden fresh peas – nothing like ’em! Remember eating peas fresh out of the garden right from the shell? This Savoury Fresh Pea Salad will bring back those memories because they are only very lightly cooked. Continue reading “Savoury Fresh Pea Salad”
This is a great basic Vegan Almond Dressing that can replace mayonnaise. You can spice it up – literally- with onion and/or garlic powder, paprika etc. to give the spin you want for your recipe. Continue reading “Vegan Almond Dressing”
Thank goodness for Pinterest and the easy access to alternative types of cooking. I found this No Cook Chocolate Mousse recipe that fit the bill when I was searching Pinterest for no sugar desserts. This recipe uses avocados as the base for an uncooked mousse. Don’t stop reading here if you have never tried it! Continue reading “No Cook Chocolate Mousse”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!
Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and PestoYum
Spray deep casserole dish with cooking spray. I used 8 1/2" X 6 1/2" X 2 1/2 inch deep.
Cook quinoa according to manufacturer's directions. Usually means put quinoa and water in a pot, bring to a boil and simmer 15 minutes. Let sit for 5 minutes before stirring.
To roast garlic, trim the head off a bulb of garlic. Do not peal cloves. Drizzle a bit of olive oil on top, wrap in foil and roast in 350 degree oven for 50-60 minutes. When bulb is cool enough to handle squeeze cloves out of the skin.
Mash roasted garlic, tsp olive oil and goat cheese together until evenly mixed and spreadable. Set aside.
For the sun-dried tomatoes, add the wine to the hot water and soak the tomatoes approx 20 minutes. Drain tomatoes after they are softened.
For the pesto I used Kirkland's Basil Pesto right out of the jar.
Layer 1/3rd of quinoa in the bottom of your casserole.
Spread the sun-dried tomatoes evenly over the quinoa base
Layer another 1/3rd of quinoa.
Spread goat cheese mixture carefully over the quinoa layer. The warmth of the quinoa will help soften the goat cheese. Be careful not to stir up the quinoa layer when spreading the cheese. If your cheese layer is a bit clumpy it is ok as long as it is evenly distributed. It will melt further in the oven.
Spread the pesto over the cheese layer.
Top with remaining quinoa and press gently to even out the entire casserole.
Heat in over at 350 degrees for approx 25 minutes
Slice and serve.
If not serving right away you can refrigerate the casserole after assembling. When reheating it will take 20-40 minutes to warm through.